Skillet Souffle

Serves 4.

6 large eggs, separated
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

1. Pre-heat oven to 400 degrees.

2.  In a large bowl, whisk together egg yolks, chives, salt and pepper.

3.  In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form.  Using a spatula, fold the egg whites into the yolk mixture.

4.  Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.

5.  Add egg mixture to skillet and sprinkle cheese over the top.  Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.

6.  Cut into wedges and serve. 

Breakfast Egg Muffins

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. 

• cooking spray
• 6 eggs
• salt and pepper to taste
• 1/2 cup spinach
• 1/3 cup crumbled cooked bacon
• 1/3 cup shredded cheddar cheese
• diced tomatoes and chopped parsley, optional

• Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
• Crack the eggs into a large bowl. Whisk to blend the eggs until smooth.
• Add the spinach, bacon and cheese to the egg mixture and stir to combine.
• Divide the egg mixture evenly among the muffin cups.
• Bake for 15-18 minutes or until eggs are set.
• Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

**You can make this recipe with different ingredients for variety. A good rule to follow is combine a protein, cheese and a vegetable. 

Roasted Cauliflower and Gruyere Frittata

Serves 4

2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley

1. Heat oven to 425 degrees.  Oil a 9 inch pie plate.  Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet.  Roast, tossing once, until browned and just tender about 15-18 minutes.  Let cool for 5 minutes.  Spread evenly in the pie plate.

2.  Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper.  Pour over the cauliflower.   Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes. 

Egg & Cheese Casserole

A rich, fluffy casserole that can be served at brunch or for dinner. 


1 tsp Salt 3 oz. Cream Cheese 3 T butter, cubed 8 oz. Cottage Cheese 6 eggs

1 C milk

2 tsp Sugar

½ lb. Monterrey Jack – cubed

1 tsp Baking Powder

½ C Flour

Blend first 8 ingredients well.  Refrigerate for a few hours or overnight.  Just before baking add the baking powder and flour.  Pour into 9x12 pan. Bake at 325 until brown on top and completely baked through about 1 hour.

Recipe courtesy of Aaron Bokros.

Baked Frittata with Broccoli Rabe & Sausage

Ingredients

• 1 pound broccoli rabe, tough stem ends removed
• ¾ pound hot Italian sausage, loose or in links
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• Salt and black pepper
• 3 cloves garlic, minced
• 2 teaspoons roughly chopped rosemary
• 1 ½ cups ricotta
• 8 ounces grated cheese (Provolone, Parmesan and/or Mozzarella)
• 10 eggs, lightly beaten and seasoned with salt and pepper

Preparation

1. Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage and set aside on paper towels.
3. Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
4. Spoon dabs of ricotta over greens mixture, then sprinkle evenly with cheese. Pour seasoned eggs over, tilting pan to distribute.
5. Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center.  Let cool at least 15 minutes, then cut into wedges.